Many housewives believe that preparing goulash is very simple. But it turns out that it is not enough to simply fry and then stew the meat. Goulash differs from other stews in that it contains a large number of different spices and a rather thick gravy in which the pieces of beef actually float.
How to cook beef goulash according to a traditional recipe
For the dish you will need the following products:
- Beef pulp – 1 kg.
- Rendered pork fat – 100 g.
- Onions – 2 pcs.
- Tomato paste – 100 g.
- Flour – 2 tbsp.
- Salt, pepper - to taste.
- Garlic – 2-3 cloves.
- Bay leaf – 1 pc.
- Sour cream – 3 tbsp.
Cooking technology:
- Cut the meat into small cubes. Fry it in half the heated fat. The meat should have a crust. Place it in a saucepan and add a little salt and pepper. Pour in 1 cup of boiling water and simmer over very low heat. Simmer the meat until it softens. If the water boils away quickly, add it, but in very small portions.
- Place the second part of the fat in the pan and fry the onion until transparent. Chop it into cubes first. Sprinkle the fried onions with flour and mix well. Wait until the flour turns pinkish.
- Place tomato paste in a frying pan with onions and pour in 1 cup of boiling water. Stir everything well and let the sauce boil. Simmer the sauce for 5 minutes.
- Pour the tomato sauce into the meat and add garlic, bay leaf and sour cream to the saucepan. Simmer everything together for another 10 minutes. During this time, taste the dish for salt and pepper. If there are not enough of them, then add them.
- Serve goulash with mashed potatoes, pasta or crumbly buckwheat porridge.
How to cook beef goulash according to the Hungarian recipe
This goulash is prepared without pre-frying the meat and can be served as a first course. It resembles a thick stew and is good with black bread and all sorts of salted vegetables.
- Cut 500 g of onions into thin half rings. Chop 1 clove of garlic very finely with a knife. Fry the onion and garlic in a saucepan until golden brown. For frying, use 100 g of pork lard.
- Add raw meat, cut into pieces, to the onion and garlic. You will need 1 kg of meat. Mix everything and heat until the meat begins to lighten.
- Add 3 tbsp to the meat and onions. l. thick tomato paste, 2 tbsp. ground paprika and 2 cups boiling water. Simmer the dish for 1-1.5 hours. Make sure the meat is very soft. Monitor the water level - if it boils away, add more.
- 10 minutes before the end of cooking, add salt to the goulash to taste. Add 1 tsp to it. cumin and a piece of fresh lemon peel. Also season the meat with thick sour cream - you will need 4 tbsp.
Real goulash is prepared only with onions and garlic. But if you add carrots or bell peppers to the dish, it will also turn out very tasty. True, the dish can already be called “stew”.
Beef is a tasty and healthy meat that contains a minimum of fat and a fairly large amount of iron. It makes excellent sauces that go well with most side dishes. Each housewife has her own recipe for beef gravy.
There is no need to explain to those who have been involved in the culinary arts for several years how important it is to observe all the subtleties of preparing this dish. Beef is a demanding product, but with a certain approach it produces the most tender pieces of meat and a sauce with a bright, rich taste.
Beef – gives a strong broth. The gravy based on it turns out to be very aromatic.
This type of meat requires long simmering over low heat.
During the cooking process, the maximum amount of flavoring substances passes into the sauce.
Beef gravy is truly versatile. It goes well with most traditional side dishes. It can be combined with different types of pasta, mashed potatoes, rice, buckwheat and other cereals, and served with stewed vegetables.
The dish will not only become tastier, but will also gain juiciness. Thanks to the versatility of the sauce, the tastes of all family members will be satisfied. You can serve different side dishes with the same gravy. This will save time when people with different preferences gather around the table.
Classic beef goulash with gravy
For traditional goulash, you should choose pure beef pulp. There should be no veins or cartilage. To prepare a dish for the whole family, you will need a piece weighing 500-600 grams.
The meat should be washed with cold water and patted with paper napkins or a towel. Particular attention should be paid to the cutting method. To make the pieces juicy, do not cut them too small. The meat is cut across the grain into cubes with a side of 2 cm.
Place the beef in a fairly hot frying pan with vegetable oil. Fry over high heat, without a lid, stirring constantly. The cubes should turn white as quickly as possible. The presence of a light shade will indicate that the meat protein has coagulated. A dense shell on the surface will retain the juice inside. The meat will end up very tender.
During frying, a lot of liquid is released from the beef. It is necessary that it all evaporates, otherwise there will be pieces of curdled scale in our gravy.
Add a finely chopped onion to the fried beef. For this volume you will need one large or two medium turnips. Fry everything together, still without a lid, stirring occasionally until the onion softens.
Next, add three tablespoons of tomato paste to the meat. Instead, you can use ketchup, but then at the end you should reduce the amount of spices and salt. Stir the beef and tomato mixture thoroughly. While they are simmering over moderate heat, prepare the gravy.
Dissolve a tablespoon of flour in half a glass of cold water. Pour the mixture into a large bowl and add two cups of liquid to it. Instead of filtered water, you can use meat broth. The flour should be dissolved in advance so that it does not form lumps.
Pour the prepared gravy over the roast. Turn up the heat to maximum. Add salt and pepper to taste. Stir until the dish boils, then cover with a lid. Place on the lowest heat. Simmer for at least 1.5 hours. Leave the finished goulash turned off for another 15 minutes. The gravy will infuse, thicken, and acquire a rich taste.
The main secrets of preparing delicious goulash are as follows:
- we use fresh meat without hard films and cartilage;
- To keep the pieces juicy, fry them first;
- salt draws liquid out of meat, so we add it only at the end;
- beef turns out juicy when it simmers over low heat for a long time.
We hope these tips help you prepare a decent meal.
Beef goulash with gravy recipe in Hungarian
Traditional Hungarian goulash is not a gravy, but a real soup. The dish is somewhat different from the usual first one in that it turns out to be thicker. But it is absolutely independent and does not require any additional side dish. Yes, in fact, traditional Hungarian goulash is not exactly what we used to mean by this word.
To prepare a thick soup, more water is required, so to make the broth rich, you need to add a bone to the meat tenderloin.
You don't have to use only beef on the bone. You can replace a small amount of pulp with it. One good bone will be enough for the whole dish.
What you will need besides beef:
- bulb;
- large carrots;
- bell pepper;
- ripe tomato;
- potato;
- greenery;
- garlic;
- caraway;
- red pepper;
- peppercorns;
- salt.
The soup is prepared in a deep bowl with a thick bottom. Here we fry all the ingredients, then simmer after adding water until cooked.
Cut half a kilogram of beef into large pieces. Fry in a small amount of vegetable oil with the addition of two medium onions, cut into half rings. All this time the fire should be large. To prevent anything from burning, stir constantly.
For vegetables, we also need large carrots and three sweet bell peppers. Cut them into cubes and add to the meat. Continue to simmer over high heat.
Tomatoes give the broth a special taste. You should choose ripe, fleshy fruits with minimal moisture content. If you can’t find any, it’s better to replace them with canned ones. Take five large tomatoes and peel them. To remove the skin from fresh tomatoes, they are doused with boiling water and immersed in cold water. Place the whole tomatoes on top of the roasted meat, or cut them into large pieces.
Add one and a half liters of hot water and a spoonful of tomato paste. As soon as the broth boils, reduce the heat to low and leave the soup to simmer under the lid for 30 minutes.
Towards the end of cooking, add three potato tubers, cut into cubes, 3-4 chopped garlic cloves, salt, five peas each of black and allspice, a pinch of cumin, a little hot pepper.
The dish should be allowed to simmer for about half an hour. When the potatoes become soft, add finely chopped greens to the broth and turn off the heat. Let's let the soup brew.
The taste of goulash will be very rich. You don’t have to add sour cream or mayonnaise to the dish. Thanks to potatoes and vegetables, it will be very filling and thick.
Beef gravy like in kindergarten
This dish uses minimal seasonings. It is important to cook the meat properly to create a delicious beef gravy.
Take half a kilo of pulp. Cut into not very thin cubes. Fry in a frying pan with onions and carrots. Cut the whole onion into cubes. Grate half the carrots.
Add about half a glass of water and simmer the meat until cooked. At the very end, add salt and filling. Gravy for beef goulash is made from 200 grams of water, half a tablespoon of flour, the same amount of tomato paste and sour cream. Stir everything together and pour into the roasted meat.
Turn up the heat and let the broth boil. Be sure to stir constantly so that no lumps form. When everything finally bubbles, turn down the heat and leave covered for another 10 minutes. Let's turn it off. Delicious meat gravy is ready like in childhood.
Beef gravy with mushrooms
How to prepare beef and mushroom gravy? Everything is extremely simple. This incredibly tasty dish consists of a minimal amount of ingredients.
There is one important condition. Ingredients must be selected responsibly; the final result depends on their quality. The recipe includes such an expensive component as cream, which you should not skimp on. We will need a product with maximum fat content, at least 20%.
The total weight of beef or veal is 400-500 grams. We cut it into thin long pieces. Add half a head of onion, chopped into cubes, and fry in a small amount of olive or sunflower oil. Sprinkle with ground black pepper and add it to taste.
The meat was slightly fried. Let's add champignons to it. They don't need to be washed, just cleaned. Take 3-4 mushrooms. Scrape off the top shell with a knife. Cut into thin slices and send to the meat.
Cover the frying pan with a lid. Place on low heat. Simmer until done for about an hour, adding water as the juice evaporates.
At the end, add salt and cream. They should not completely cover the meat. Our amount of beef will require about a glass of dairy product.
Cream should not be boiled, otherwise it will separate. Turn on moderate heat and stir the dish constantly. The cream will thicken, and as soon as it starts to bubble, turn off the stove, cover the meat with a lid and leave for 20 minutes. We have created a fragrant gravy with a delicate creamy taste that everyone will simply delight in!
Beef goulash with sour cream
Sour cream and meat juice make a pleasant combination. Meat stewed in a fermented milk product acquires unprecedented tenderness. Even something as dense as beef becomes juicy and soft. This dish can be given to children who do not like chewing tough meat.
Let's take about 500 grams of beef. You don’t need to fry it for a long time, just simmer it lightly over high heat. Add onions as desired. Although even without it the gravy turns out quite decent. If you do add onions, fry them at the very beginning, and then add meat to it. For our amount of beef, half a large onion will be enough.
The meat is poached, add sour cream to it. Any fat content, but preferably no less than 15%. Place 4-5 large heaped spoons onto the frying surface. You can pour in half a glass of water. Mix well. Salt. Leave covered until ready. The meat needs to be stirred periodically. The sour cream sauce is not very liquid, so we do without flour.
The amount of sour cream can be changed at your discretion. If we want more gravy, add more. During the long stewing time, the sour cream will lose its sourness, and the gravy will acquire a delicate taste.
Georgian beef goulash
Georgian cuisine is liked by those who love a thick, rich taste. Its traditional dishes are prepared with the addition of a large number of spices. Cilantro or coriander are an integral part of the proposed dish, like many others from this Caucasian cuisine.
Georgian goulash is quite thick. There is no gravy in the traditional sense. But by adding a large number of tomatoes, the dish turns out juicy. It can improve the taste of any side dish.
Let's take half a kilogram of tender veal pulp. Cut into large cubes. Add onion, chopped into half rings. In total we will need two small turnips.
Place the meat in a bowl, add some salt and add 4 large spoons of adjika. Knead the mixture and leave to marinate for half an hour.
Heat a frying pan with a small amount of oil. Add the aromatic marinade and turn up the heat. After most of the juice has evaporated, add a couple of finely chopped garlic cloves to the veal. Don't forget to stir the meat constantly.
After the garlic, add seasonings. Take one teaspoon each of dried cilantro, black pepper and suneli hops. Stir the mixture again. Leave covered over low heat for 15-20 minutes.
Grind 4 tomatoes in a blender and place in a frying pan. Turn up the heat. Mix. We are waiting for it to boil. We reduce it. Simmer with meat for another 30 minutes.
Open the lid, add hot pepper powder on the tip of a knife, add salt, and leave for a couple of minutes.
At the end, cut two different colored sweet peppers into cubes. Let's take half from each. Simmer the peppers together with the goulash for another 3-5 minutes.
At the end, we decorate with herbs - dill and parsley, pouring them into a common cauldron. Stir the dish, cover, turn off the heat. Let the goulash sit for about 20 minutes before serving. When it is finally ready, you can put it on plates, enjoying the incomparable aroma.
Beef gravy in the microwave
Oddly enough, meat can also be cooked in the microwave. If handled skillfully, it will also turn out soft and appetizing. This dish will take much less time, because it does not require frying anything separately.
Place everything at once in a microwave-safe bowl:
- 500 grams of veal, cut into small pieces;
- small onion, diced;
- two tablespoons of softened butter;
- two tablespoons of tomato paste;
- a couple of laurel leaves.
Salt, pepper, add a glass of water. Cover with a lid and place in the microwave. The dish is cooked at maximum power for 15 minutes.
We'll get it out when the time runs out. Mix and put it in the microwave again, setting it to a lower power, reducing it by 30% of the maximum. We will cook for another 10 minutes. We won't open it right away. Let him be satisfied. This way you can quickly prepare a simple beef sauce for pasta.
We will need:
- 500-700 grams of meat;
- large onion;
- two tomatoes;
- one bell pepper;
- celery stalk;
- three tablespoons of tomato paste;
- two glasses of water or broth;
- two cloves of garlic;
- salt, pepper to taste;
- vegetable oil for frying.
Cut the meat into large cubes. Turn on the frying mode on the multicooker. Pour some oil into the bottom of the bowl. We send the meat there and cook it until the color changes.
Add chopped and shredded vegetables. The pieces should not be made too small, and it is better to cut the tomatoes into large slices.
Fry again until some of the water evaporates. Add salt, pepper, crushed garlic and tomato paste. Fill with water or broth. Stir the dish. Close the lid. We set the “Quenching” mode and the time for 1.5-2 hours. This cooking method also deserves attention. Beef gravy in a slow cooker turns out to be quite tasty.
If you don’t know how to prepare delicious beef goulash, then the advice of experienced chefs will help you. This dish is universal. It goes well with a potato side dish and various porridges - rice, buckwheat, wheat. Properly made goulash takes about two hours to cook. The time of heat treatment determines how soft the meat will be.
Beef and gravy is a meal that can be served three times a day. It is healthy because it does not contain much fat. You can prepare dietary goulash. It is ideal for people who are watching their figure or are forced to adhere to a special diet due to health problems.
Deliciously cooked meat will provide the body with proteins and other useful substances. The classic goulash recipe can be varied with all kinds of additives.
The goulash recipe was invented in Hungary. It was customary to prepare it from veal or beef with the addition of fat, such as bacon. Interestingly, goulash with gravy, according to all culinary rules, belongs to the category of thick soups. In Hungary, it was originally prepared by shepherds. They cooked soup with meat in pots over a fire. Today goulash is the pride of Hungarian cuisine. There are many options for preparing and serving this delicacy.
It is noteworthy that in Russian cuisine there is a dish similar to goulash. It's called "meat stew". But if the Hungarian version is prepared according to all standards from pulp, then the rules for preparing stew allow it to be made from meat on the bone. Usually this food is served with mashed potatoes, pasta, rice, and buckwheat porridge. You can use fresh vegetable salad as a side dish.
Meat and vegetables are not just a tasty, but also a healthy combination of products. All nutritionists recommend eating meat with vegetables, and not with carbohydrate side dishes.
To prepare beef goulash, it is very important to choose quality meat. Veal is best suited because it is soft, tender and does not require long cooking. To determine the freshness of a product, it is enough to evaluate its appearance and smell. High-quality meat will have a pleasant scarlet color. After pressing with your finger on the flesh, there should be no hole left. The fresh product has a pleasant smell. Only from such meat can you make good goulash and deliciously feed your family members and guests of your home.
The classic recipe involves using tomato. You can diversify the dish and add mushrooms, bell peppers, carrots, eggplants and other vegetables to it. First of all, the meat is cooked, after which tomato and broth are added to it, thanks to which the goulash turns out with gravy. To make the pieces of beef golden brown, you must first fry them in a frying pan with the addition of a small amount of bacon and onions.
Salt and spices should be added in the second half of cooking. It is generally better to add some seasonings at the end so that they better impart the aroma of the goulash. It is necessary to salt the meat before adding liquid, that is, tomato and broth, then the goulash with gravy will turn out excellent.
A properly prepared dish will surely please everyone who tries it. In addition, it can be made for several days, so that it can be quickly reheated. Thus, goulash is a food that saves you time spent in the kitchen.
Quick goulash recipe
This recipe has many benefits. These include the speed of preparation and the small amount of ingredients. If you take veal, you can make a thick soup in just one hour. Beef takes about an hour and a half. Otherwise it will be tough.
So, you need to take the following ingredients:
- 2 kilograms of beef or veal;
- 2 onions;
- 0.5 kilograms of fresh tomatoes;
- 3 cloves of garlic;
- 100 grams of butter;
- vegetable oil;
- salt and spices.
First you need to remove all films and fat from the meat. It should be understood that beef fat is very unhealthy due to its high cholesterol content. To make tasty meat with gravy, you need to cut it correctly. We recommend cutting the beef into thin, long pieces. Separately, peel and finely chop the onions.
Goulash must be cooked in a large frying pan with high sides or in a saucepan. You need to put the frying pan on the fire and pour in vegetable oil. When it warms up, you need to add butter. This will allow you to fry the beef very tasty.
After this, as the recipe calls for, you need to fry the onions until transparent. Then the meat is placed in a frying pan and fried until golden brown. When the meat acquires a pleasant shade, you need to add boiled chilled water to the dish so that it covers the beef, and simmer for 40 - 60 minutes. If the water evaporates, you can add liquid while boiling.
While the meat is stewing, you need to prepare a tomato from the tomatoes. If you don't have a juicer, you can use a regular grater. If you use store-bought tomato juice, it won't be as tasty. Next, as the recipe says, you need to use a press to add garlic, a pinch of salt and black pepper to the tomato. When the beef is ready, you need to add the tomato to it and simmer the mixture for about 20 minutes. If you plan to eat meat with gravy the next day, it is better to complete the cooking process in a saucepan rather than in a frying pan. This will allow you to properly store food in the refrigerator.
At the final stage, you need to add spices. Be sure to use paprika, black and red pepper, bay leaf, basil and other seasonings of your choice. Before serving, it is necessary to remove the bay leaf from the dish so that it does not make the goulash bitter.
This recipe is universal. It can be varied, for example, by adding mushrooms, bell peppers, and carrots to the goulash. You can also add potatoes to make a complete lunch.
How to cook goulash with veal and mushrooms
The following recipe is a way to deliciously cook young veal. This type of meat goes very well with mushrooms. This recipe also makes meat with gravy. You need to take the following ingredients:
- 1.5 kilograms of veal;
- 700 grams of mushrooms;
- 150 grams of sour cream;
- 100 grams of butter
- 1 onion;
- salt, spices.
The meat should be cut into small pieces and begin frying it in a large frying pan in vegetable oil with the addition of water. Separately, slice the mushrooms and fry them in two oils - butter and vegetable. When the excess moisture from the mushrooms has evaporated, you need to add finely chopped onions to the mushrooms. At the end, add sour cream and simmer the mushrooms for about 5 - 10 minutes. When the veal and mushrooms are ready, you should mix the two components into one dish.
Immediately after this, salt and spices are added. Rosemary, black pepper, white pepper, cumin will go well with veal and mushrooms. You don't have to add the bay leaf. The recipe does not give clear directions for adding seasonings. You can choose any spices to your liking. Simmer the veal with mushrooms for about 20 minutes.
Goulash is meat with gravy that can be served with a variety of side dishes - pasta, potatoes, porridge. If you follow simple recommendations, you can feed the guests of your home and loved ones very tasty. It is enough to observe the proportions of all ingredients and the sequence of actions. Interestingly, goulash was originally a dish of Hungarian shepherds, who cooked aromatic meat in pots over a fire.
Today we’ll look at a basic recipe for beef goulash with gravy. This classic dish is always relevant, because it does not become boring, does not depend on fashion and does not include exotic products for everyone. Fragrant juicy meat stewed with vegetables, complemented with herbs and tomato dressing - a great combination that hardly anyone can refuse!
Beef goulash with gravy is a great addition to potatoes, porridge or boiled pasta. When stewed for a long time, the meat comes out very soft and appetizing, and a generous amount of gravy will make any side dish as juicy as possible, with a rich and pronounced taste.
Ingredients: 
- beef - 500 g;
- onion - 1 pc.;
- carrots - ½ pcs.;
- flour - 1 tbsp. heaped spoon;
- tomato paste - 1-2 tbsp. spoons;
- fresh herbs - a small bunch;
- salt, spices - to taste;
- vegetable oil - 2-3 tbsp. spoons.
Beef goulash with gravy recipe with photos step by step
How to cook goulash with gravy
- Cut the pre-washed and dried beef pulp into approximately equal medium-sized pieces. Load the meat pieces into a frying pan with hot vegetable oil. Stirring occasionally, cook the beef over high heat.
- As soon as the moisture has evaporated and the meat is covered with a golden crust, add the peeled and finely chopped onion.
- Next, add the carrots, grated into fine shavings. Fry the mixture of beef and vegetables for 2-3 minutes. If desired, you can add sweet peppers, celery, green beans, etc. to the goulash. The vegetable set depends only on personal wishes.
- Sprinkle the contents of the pan with flour and stir quickly. Fry everything together for a minute (the flour will later thicken the gravy a little and make it richer). Add tomato paste and mix with meat.
- Fill the beef with water - the liquid should completely cover the meat pieces. Bring the filling sauce to a boil, then reduce the heat and, covering the container with a lid, simmer the contents of the pan for about 40-60 minutes or more (until the beef is soft). Cooking time depends on the age of the meat. If you use “old” and tough beef, it will take longer to simmer. If necessary, you can add water. During the stewing process, sometimes remove the lid and stir the meat so that it does not burn.
- Finely chop the clean greens and add them to the prepared meat. Throw in salt, your favorite spices/seasonings, mix and simmer for literally another 5 minutes.
- The result should be soft, juicy and flavorful beef goulash with gravy.
We supplement the meat with a simple side dish, for example, buckwheat porridge, mashed potatoes, pasta, etc. Bon appetit!
Many people like goulash with a thick, rich gravy more than regular goulash in a liquid sauce. And it’s not at all difficult to prepare, just a couple of extra steps. We offer you a recipe for goulash with gravy, which can be prepared from either pork or beef.
Ingredients:
Meat (pork or beef)— 600-800 grams
Bulb onions- 75-100 grams (1-2 small onions)
Carrot— 80-100 grams (1 piece of medium size)
Wheat flour- 1-2 tbsp.
Sour cream- 1 tbsp.
Tomato paste- 1-2 tbsp.
Spices: salt, ground black pepper, bay leaf, dill (optional).
How to cook goulash with gravy
1. Peel and grate the carrots (cut into strips or cubes).
2
. Peel and chop the onion.
3
. Thaw the meat for goulash and remove the veins. By the way, when buying frozen meat, be sure to pay attention to the color of the ice. If it is pink, it means that the meat has been frozen twice and can be harmful to health.
4 . Cut the meat into small pieces (1-1.5 cm). Goulash made from pork tenderloin, shoulder and neck is softer and more tender. Beef is less fatty, so in order for beef goulash to be soft, the meat needs to be cooked a little longer (1-1.5 hours) than pork.
5
. Place the carrots and onions in a hot frying pan with vegetable oil and fry a little. Then add meat and spices (except salt), mix.
6
. Fry the meat with carrots and onions over high heat for about 10 minutes, stirring regularly. This is done so that the meat, having absorbed the aroma of the vegetables, seals it inside along with its own juices. In the future, the goulash will turn out juicy and tender, since during stewing all the juices will be inside each piece.
Add 1-1.5 glasses of water, reduce the heat to low and cover with a lid. Simmer the goulash until the meat is cooked, about 30-60 minutes.
7
. Meanwhile, prepare the gravy for the goulash. Mix half a glass of cold water with flour and sour cream. Add tomato paste as desired.
8.
When the meat is ready, pour the gravy sauce into the pan in a thin stream, stirring constantly. Now it's time to add salt. It is advisable to salt the goulash at the very end of cooking, then the meat will be softer.
9
. Simmer until thickened for 5-10 minutes. Add greens (optional).
Delicious goulash with gravy is ready
Bon appetit!
Goulash
A dish like goulash came to us from Hungary, albeit slightly modified. Goulash is generally a traditional Hungarian soup, which always contains meat. Even from the name of the soup, and it is translated as “meat dish” - literally, it is already clear what the main ingredient is needed for its preparation. Goulash, by its nature, is a rich and very thick soup, which was necessarily cooked over an open fire in a large cauldron, the food of shepherds grazing cows, which is why the traditional Hungarian goulash recipe requires veal or beef. And already in our country, the dish was transformed into an excellent hot meat dish with gravy, which could be served as a side dish with pasta, any porridge, boiled or stewed potatoes.
Traditional soup recipe - goulash:
- Boneless meat, veal or beef pulp.
- Salo-lard.
- Potato.
- Onion.
- Pepper – sweet paprika.
- Tomato paste or fresh tomatoes, pre-cooked for a few minutes in boiling water.
- Flour.
- Greens were used in later versions of the recipe - parsley.
The dish was prepared in the field, so it was aromatic and incredibly rich, nutritious, which was necessary to fill up before the shepherd's work for the whole day. So, you need two vessels: a smaller frying pan or cauldron, as well as a large cauldron, in which everything was cooked until it was ready.
It is necessary to fry the potatoes in lard, slowly adding steamed tomatoes or tomato paste. While the potatoes are boiling in the tomato, add paprika and a little water. Everything boils and cooks until half cooked, now the most important thing is adding flour. It is necessary to add flour in a thin stream, stirring so that the potatoes do not stick to the bottom of the cauldron. Now you need all the products to be completely ready.
The cauldron in which the goulash soup will be prepared must be placed on the fire, filling it with water. Put potatoes with tomatoes and flour there and cook.
Now you need to fry the meat in pieces, adding onions to it. No other fat was used. Over high heat, the meat and onions were cooked through, becoming rosy and golden. Add the meat to the soup and cook until thickened, stirring constantly. Now the products are stewed together, absorbing juices and aromas, which will ultimately please any stomach.
This is the kind of food, tasty and aromatic, that the Hungarians ate. Now goulash is rarely used as a soup, but even today there are an incredible number of variations on the theme of goulash and its excellent, varied recipes. True, now it is increasingly called the familiar and closer word to us - meat stew.
Types and variations of goulash
Now there are so many goulash recipes that this dish can suit any table, for everyone: both a meat-eater and a vegetarian, a dieter and a lover of fattier foods, both a child and an adult. You can cook goulash in a cauldron and in a frying pan, a saucepan on the stove or in a container in the oven, microwave, steam and multicooker. Goulash can also be cooked in bread and served as a first, second course or appetizer. As the housewives wish.
- Pork goulash with gravy.
- Beef and veal goulash with gravy.
- Goulash from chicken and other poultry.
- Mushroom goulash.
- Soy goulash.
Although the word goulash itself encourages us to put meat in it, resourceful housewives use what they have on hand, products that are more suitable and liked by their household.
The best goulash recipes
Look no further than mushroom goulash, which does not contain meat; there is not even a hint of meat products. This dish is perfect for people who do not eat meat.
Mushroom goulash, vegetarian: Ingredients
- Large champignons – 700 g
- Carrots – 3 pcs.
- Onion – 2 pcs. It is better to choose large onions, it tastes better.
- Flour – 150 grams
- Sweet pepper, bell pepper – 1-2 pcs. It all depends on the size, the larger the fruit, the better. It is preferable to use red, it is sweeter and looks very beautiful in the dish.
- Tomato paste – 5 tbsp. l. As for the paste: you can choose the one you use more often according to your own taste. Tomato sauces are very tasty, especially sweet and spicy ones.
- Tomatoes – 5 pcs. If you don't have pasta, or you prefer tomatoes, take them. True, you will have to use more seasonings.
- Salt, black pepper, basil, ground paprika, a mixture of herbs - whatever you like best.
- Sunflower oil - for frying.
How to cook mushroom goulash
You need a large deep frying pan, cauldron or saucepan. Cut all the ingredients into large squares, pour boiling water over the tomatoes and remove their skins (if you are using them). In a frying pan you need to simmer the onion over low heat, then add the carrots. There is no need to make a big fire, since the vegetables are chopped coarsely, and we don’t want them to be raw in the middle and burnt on the outside.
You can add pepper to the carrots and onions when the vegetables have already simmered a little. Stir and cover with a lid. Now you can add the mushrooms, mix everything, you can add a little oil and turn up the heat a little more. Simmer the mixture of vegetables for 15 minutes, and then add pasta or tomatoes, stir, add seasonings. After 20 minutes, fill with water.
After 10 minutes, you can add a little more water and add flour, stirring constantly, without leaving the goulash unattended. Now turn the heat to minimum and open the lid. After 30 minutes the dish is ready.
Veal or beef goulash with gravy and vegetables: Ingredients
- Beef pulp – 500 grams. Choose the pulp carefully, as this determines how juicy the meat will be. The back part will fit perfectly, the shoulder blade is also not bad.
- Lard – 200 g
- Onion – 3 pcs.
- Egg – 1 pc.
- Tomatoes – 4 pcs.
- Potatoes – 5 pcs.
- Garlic – 6-7 cloves.
- Sweet pepper, bell pepper – 2 pcs.
- Ground paprika and salt, black peppercorns and cumin.
- Flour – 150 grams.
- Parsley – 1 bunch.
- Walnuts – 7 pcs. kernels.
How to cook goulash with vegetables
The bacon should be cut into small squares and placed in a frying pan over low heat. When the lard has already melted, add onion cut into half rings - stir-fry until golden brown.
Cut the meat into small squares. Mix the seasonings in a bowl and rub the meat well. Place the prepared beef in a saucepan and fill halfway with water, place over medium heat.
The potatoes should also be cut into cubes and after 30-40 minutes added to the meat without stirring. Then the diced bell pepper mode is added to the pan after 20 minutes with the meat and potatoes. If the water has boiled away, add another half a glass.
Now cut the tomatoes into slices, thinner. Place them in a saucepan with meat and vegetables, fill everything with water, cover with a lid and leave to simmer over low heat, stirring the ingredients occasionally.
Now we will make the so-called dumplings. You need to pour flour into a bowl, add the egg and crushed garlic. Salt everything, add finely chopped parsley, stir until a homogeneous dough forms. Now make small balls. To keep the dough from sticking to your hands, wet your hands in cold water.
20 minutes before the goulash is ready, add the dumplings and stir gently. The balls will be ready 5 minutes after dropping. Cover with a lid and let the goulash steep for about 1 hour.
Chicken goulash with gravy: Ingredients
- Chicken fillet or breast – 1 kg.
- Garlic – 1 head.
- Carrots – 3 pcs.
- Onion – 2 pcs.
- Full-fat sour cream (not cream) – 200 g.
- Tomato paste or tomato sauce – 3 tbsp.
- Salt, bay leaf and ground black pepper.
- Flour – 2 tbsp. l.
- Sunflower oil or lard for frying - if you want a delicate dish, take vegetable oil; if it is more saturated, use lard.
How to cook chicken goulash with gravy
Like any other dish, goulash should be prepared by chopping the ingredients. Take the fillet or breast, rinse and remove the film, if any. Now cut the bird into small pieces and fry it for 5 minutes over high heat in lard or oil. In the meantime, add carrots and onions - circles or squares, whichever you prefer.
When the chicken has already begun to brown, add chopped vegetables to the pan, reduce the heat, and add oil if necessary. As you know, carrots love oil very much, so it can be quickly absorbed.
Now take tomato sauce and mix it with seasonings and sour cream, add all this to the pan 20 minutes after adding the vegetables. Stir everything, turn the heat to low and gradually add flour, stir again and cover with a lid.
After 15 minutes, add water to cover all ingredients to the top. Stir everything and cover again. Simmer, stirring occasionally, to prevent the flour from burning. Add bay leaves 20 minutes before cooking. Chicken goulash can be prepared faster than any other, the main thing is to stir and turn it off in time so that the meat does not become too dry and bland.
Pork goulash, original: Ingredients
- Pork – 700 grams. The neck is most suitable for goulash.
- Soy sauce – 5 tl.
- Onions (you can use regular white onions, but it’s better to buy leeks). - 2 pcs.
- Salt, cinnamon, sugar and pepper, ground ginger.
- Flour or starch - 3 tbsp.
How to cook goulash with soy sauce
Heat half a glass of water in a saucepan and melt the sugar in it. Pour in sunflower oil and heat everything to a boil, stirring. Place the onion there and fry over medium heat. Add all the seasonings.
Cut the meat into cubes, rinse. Add to the seasoning and onion mixture over high heat. Fry for 10 minutes, stir, do not reduce the heat. After 10 minutes, pour in soy sauce and water (so that the meat is completely covered). Keep the heat low, cover with a lid, and let simmer for 40 minutes.
After the required time has passed, add flour. If you use starch, dilute it in half a glass of water. Add to meat, stir constantly. The goulash will be ready after 30-40 minutes.
Some cooking tips:
- If you are preparing goulash from pork or beef, add a little cognac or red wine when roasting. This will make the meat much juicier and softer. You can also marinate the pieces in mineral water before cooking.
- Before stewing the meat, be sure to fry it for a few minutes until crusty. This way it will not be soft, but will also retain its aroma.
- It is better to add salt at the end of cooking, so the meat will be soft and not bland and hard.
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